The spring growing season for Florida supersweet corn peaks just about the time we’re firing up the backyard grill again for outdoor suppers – which is weeks before the local harvest shows up at roadside stands. Ripe with summer flavor, supersweet corn is so deliciously crisp and tender that it can be sprinkled over salads, tossed with pasta, or tucked into a quesadilla without even being cooked. Of course you could simply char a few ears on the grill and slather on some butter, but zipping those sweet little kernels off the cob is way easier (and quicker) than you might think.

For starters, shake up your weeknight routine with a stack of fresh corn cakes topped with grilled chicken and bacon, or plate up a manly Grilled Steak-Corn-Spinach Salad in just 30 minutes flat. Bonus: you can grill the chicken or steak at the same time you grill the corn, and both are hearty enough to satisfy any carnivore.

A few kernels of wisdom when you’re shopping: Peel back the husks (they should be moist and green) and take a peek inside. You’re looking for plump, shiny kernels and glossy silks. Unlike other varieties, both yellow and white Florida supersweet corn taste equally sweet, and the fresh flavor lasts up to a week after it’s picked.